Some Hungarian beef goulash? Yes, please.
You will go a long way to find a more wholesome and tasty meal than Hungarian beef goulash and the great news is that it is a simple meal meal to make.
Hungarian Beef Goulash
This goulash goes well with 100g (3 ½ oz) boiled new potatoes but just remember to add the extra 2 ProPoints values per serving.
· 7 ProPoints per serving
· 15 ProPoints per recipe
· 25 mins preparation, 1 ½ hours cooking
· Freezing
Ingredients
· Calorie controlled cooking spray
· 300g (10 ½ oz) lean braising steak, cut into chunks
· 2 teaspoons paprika
· 1 onion, sliced
· 1 garlic clove, crushed
· 1 large carrot, peeled and sliced
· 1 red pepper, de-seeded and chopped
· 400g can chopped tomatoes
· 150ml (5 fl oz) beef stock
· 1 tablespoon cornflour
· Salt and freshly ground black pepper
· 20g (3/4 oz) low fat crème fraiche, to serve
· Chopped fresh parsley, to garnish
Instructions
1. Heat a large non-stick saucepan and spray with the cooking spray. Add the beef, a handful at a time, and cook for about 2-3 minutes over a high heat until sealed and browned.
2. Add the paprika, onion and garlic and cook, stirring for 1-2 minutes, then add the carrot, pepper, tomatoes and stock. Cover and cook over a very low heat for 1 ½ hours, or until the meat is very tender. Check the liquid level occasionally, adding a little water if needed.
3. Blend the cornflour with 2 tablespoons of cold water, then add to the goulash and stir until thickened. Season to taste.
4. Serve the goulash with 2 teaspoons of crème fraiche per portion, garnished with the chopped parsley.
Cook’s tip
If you like your food spicy, add a little more paprika.
Try this
Use the same weight of skinless boneless chicken breasts for 7 ProPoints values per serving but reduce the cooking time to 1 hour.
For more delicious Weight Watchers meals, simply click here.
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